Position Title:

Job Description:

POSITION SUMMARY

Responsible for assisting instructional faculty and students, aiding in recruitment efforts and providing support in the operation and monitoring of lab processes, equipment and activities in the Culinary Arts Management Program.

ESSENTIAL JOB DUTIES AND KEY RESPONSIBILITIES
1. Meet with instructor to discuss any special needs for that day's lab class.
2. Assist students with menu production and supervision of product quality.
3. Monitor students to ensure they are following proper recipes, cooking procedures, baking practices, and service skills where appropriate.
4. Continually monitor sanitation practices of students.
5. Inform chef instructor of any wrongdoing by students or if students disappear from lab setting.
6. Monitor all storage and food production areas to ensure that students put products away and store them properly. Inform chef instructor of a destruction and/or waste of product by students.
7. Assist students with proper knife skills, terminology and techniques.
8. Maintain a positive attitude towards students to foster a learning environment.
9. Assist with Chef for a Day visiting students, recruitment efforts and high school/career fair presentations.
10. Fill in as a teacher assistant when needed.
11. Assist with instruction of daily cooking and food production lessons.
12. Assist with supervision of student workers as necessary.
13. Perform final inspection of individual student work area and dismiss students at the end of each class once all food production and classroom food spaces have been cleaned and sanitized.
14. Ensure operation is in good condition for health department inspections of student food production areas.
15. Work with the instructor to inventory all products and prepare orders for all food and non-food supplies needed for each class.

16. Ability to establish and maintain cooperative and effective working relationships with other members of the college and community, displaying cultural competence as well as emotional intelligence.

17. Develop and maintain production sheets for each instructor/class.
18. Perform other duties as assigned.

MINIMUM QUALIFICATIONS
1.One (1) year of culinary arts lab work completed with a grade of "B" or better.
2.Ability to communicate effectively with students/faculty and foodservice staff.
3.Self motivated, patience, common sense, problem solving ability and a willingness to accept responsibility.
4.Recommendation from chef/lab instructor for position of lab assistant.
5.Must be able to work flexible hours during scheduled lab times.

6. Ability to establish and maintain cooperative and effective working relationships with other members of the college and community, displaying cultural competence as well as emotional intelligence.

7. Demonstrated commitment to the college's core values of respect and inclusion, sustainability, integrity, collaboration, humor and well-being, innovation and quality.

PREFERRED QUALIFICATIONS

1.English and Spanish verbal and written communication proficiency.

2.Demonstrated multicultural competence.

Full Time/Part Time:

Union (If Applicable):

Scheduled Hours: